Description
These homemade lemon tartlets are the perfect balance of sweet and tangy, featuring a buttery, flaky crust and a silky lemon curd filling. They’re great for parties, afternoon tea, or any dessert table!
Ingredients
Units
Scale
- For the tart crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup powdered sugar
- 1 egg yolk
- 2 tbsp ice-cold water
- For the lemon filling:
- 3/4 cup freshly squeezed lemon juice
- 1 tbsp lemon zest
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup unsalted butter, melted
- For garnish:
- Powdered sugar
- Lemon slices
Instructions
- Prepare the tart crust: In a food processor, mix flour, powdered sugar, and butter until crumbly. Add egg yolk and water, pulsing until the dough comes together. Wrap in plastic and refrigerate for 30 minutes.
- Preheat the oven to 350°F (175°C). Roll out the dough and cut into tartlet molds. Bake for 12–15 minutes or until golden.
- Make the filling: Whisk lemon juice, zest, sugar, and eggs in a saucepan over low heat. Stir in melted butter and cook until thickened. Strain for a smooth texture.
- Fill the tart shells with the lemon mixture and chill for 1 hour.
- Dust with powdered sugar and top with lemon slices before serving.
Notes
- Use fresh lemons for the best flavor.
- Chill the tarts before serving for a firmer texture.
